Cinnamon Sugar Crisps with Sweet and Fluffy Blueberry Dip

• 3 extra large flour tortillas (burrito size)
• 1 cup canola oil
• 1/3 cup granulated sugar
• 1/4 cup ground cinnamon
• 7 oz. JET-PUFFED Marshmallow Creme
• 11-1/2 oz. PHILADELPHIA Whipped Cream Cheese Spread
• 2 cups fresh blueberries, rinsed

1. Using Halloween cookie cutters, cut out 12 shapes from each flour tortilla.
2. Place sugar and cinnamon on a shallow plate.
3. Mix with a spoon until evenly combined.
4. Heat oil over medium heat for minutes and gently place a few tortilla cut-outs in oil.
5. Fry on each side until golden brown.
6. Immediately place fried tortilla cut-outs in cinnamon-sugar, evenly coating with a spoon.
7. Place on a parchment paper lined tray to cool.
8. Combine marshmallow creme, cream cheese and blueberries in blender container.
9. Blend until smooth and pour into a large dipping bowl.
10. Refrigerate for 10 minutes or until ready to serve.
11. Serve with cinnamon sugar crisps.

flour tortillas, canola oil, sugar, ground cinnamon, jetpuffed marshmallow creme, philadelphia whipped cream cheese, fresh blueberries

Taken from www.kraftrecipes.com/recipes/cinnamon-sugar-crisps-sweet-fluffy-blueberry-dip-168573.aspx (may not work)